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What We’re Cooking This Week: Whole-Wheat Semolina Cookies
Semolina gives the cookies a nice, custardy texture.
Alpenrausch on Southeast Division Street to Close at the End of May
The Swiss restaurant was named one of Bon Appétit’s best new restaurants of 2024.
A Brief Guide to What’s Popular at Portland’s Many Farmers Markets
We reached out to each of the following urban markets and asked the manager which stand they think is most popular.
We Gave Two Lauded Chefs $100 and Sent Them to Portland Farmers Market
In coming weeks, seasonal markets will sprout across the city, and produce shopping will kick into another gear.
Timothy Wastell Left Oregon Wine Country to Cook for His Neighbors
After winning a Beard award, Wastell ditched the commute to work with pals at Old Pal.
What We’re Cooking This Week: Leftover Rice Porridge With Chicken and Arugula
Just combine cooked rice with broth or water and cook until it gets thick and, well, porridge-y.
What We’re Cooking This Week: Fava Bean Greens
To get good fava bean greens, you’ve got to grow them yourself—or ask a vendor.
Pasta With Stinging Nettles and Cottage Cheese
Nettles aren’t hard to find, but it’s good to have an experienced forager show you what to pick.
What We’re Cooking This Week: Balsamic Pickled Strawberries
If you’ve given into the temptation of pretty but flavorless out-of-season strawberries, pickle them.
Ma Cher Is Here to Show Portland How Delicious French Cajun Fare Can Be
Maggie Irwin and Chase Dopson jumped at the chance to take over a residency at Cafe Olli.